December 15, 2016 7

Apple Cranberry Crisp with White Wine + Olive Oil

Vegan, gluten-free, grain-free apple cranberry crisp.

Apple Cranberry Crisp with White Wine + Olive Oil | Vegan, gluten-free, grain-free apple cranberry crisp laced with notes of white wine and olive oil. A wonderful holiday and winter crisp for all occasions.
I am not a baker.

Besides the occasional throw-everything-into-a-dish-fruit crisp, I don’t bake. The measuring, the weighing, the waiting. It all stresses me out. I’ve talked about my lack of love for baking before, and from the looks of my recipe archive I’m sure you can tell it isn’t my favorite. This apple cranberry crisp is a little more complex than throwing everything into the oven and crossing your fingers it turns out. But, every step of it is worth it.

The crisp is an adaptation from Sarah Kiefer’s The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics. I’ve admired Sarah’s work for many years. The Vanilla Bean Blog is one of the first blogs I started following. Her unapologetically polished style, and classic approach to new and old recipes is undoubtedly recognizable. Her writing is transcendent. Her images are angelic. Her style, all her own.

The original recipe in her book is made with cherries and rhubarb, and topped with a whole wheat streusel. It’s laced with notes of white wine and it’s full of sugar and butter and all the goods things. I tried to keep this version as true to Sarah’s recipe as I could, while still making it vegan and gluten-free for all of you. It’s full of apples and cranberries, and coconut sugar and olive oil. And topped with a crumbly almond flour crisp. If you love butter and can eat regular wheat flour, Sarah has a version of this apple cranberry crisp on her blog. You can get that recipe here.

Apple Cranberry Crisp with White Wine + Olive Oil | Vegan, gluten-free, grain-free apple cranberry crisp laced with notes of white wine and olive oil. A wonderful holiday and winter crisp for all occasions. Apple Cranberry Crisp with White Wine + Olive Oil | Vegan, gluten-free, grain-free apple cranberry crisp laced with notes of white wine and olive oil. A wonderful holiday and winter crisp for all occasions. Apple Cranberry Crisp with White Wine + Olive Oil | Vegan, gluten-free, grain-free apple cranberry crisp laced with notes of white wine and olive oil. A wonderful holiday and winter crisp for all occasions. Apple Cranberry Crisp with White Wine + Olive Oil | Vegan, gluten-free, grain-free apple cranberry crisp laced with notes of white wine and olive oil. A wonderful holiday and winter crisp for all occasions.

Apple Cranberry Crisp with White Wine + Olive Oil
 
prep time
make time
total time
 
Sarah's recipe uses regular cane sugar, if you don't have coconut sugar on hand, cane sugar is a great 1:1 substitute in this recipe. Sarah's recipe also uses sweet white wine, but I only have Chardonnay on hand and I like the not to sweet turnout. Any sweet or dry white wine would work here. Topping adapted from my Grain-free Apple Cranberry Crisp.
By:
Makes: 8 portions
Ingredients
  • ¼ cup organic cornstarch
  • ¾ cup coconut sugar, divided, plus ¼ cup coconut sugar
  • ¾ teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • 1 cup white wine {see notes}
  • ¼ teaspoon salt, plus ¼ teaspoon salt
  • 12 ounces fresh cranberries
  • 1 tablespoon olive oil, plus ¼ cup olive oil
  • 1½ pounds Gala apples, peeled + thinly sliced
  • 1 cup fine almond flour
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a small bowl, combine the cornstarch, ¼ cup sugar, cinnamon, ginger, nutmeg, and cloves, and set aside.
  3. In a large saucepan, combine the white wine, ½ cup sugar, and salt. Bring to a boil over medium-high heat. Then add the cranberries to the saucepan, bring to another boil and allow them to cook at a boil for 2 minutes. Turn off the heat and add in the olive oil. Set mixture aside, allowing it to cool till slightly warm.
  4. While the mixture is cooling, peel and slice the apples and set aside.
  5. Next prepare the crisp topping. In a bowl mix together the remaining ¼ cup sugar, ¼ teaspoon salt, ¼ cup olive oil, almond flour and baking soda. Then add 1 tablespoon of wine mixture from the pan with the cranberries {this adds some moisture to the crisp batter}.
  6. Stir in the vanilla and lemon juice into the cranberry mixture, then stir in the cornstarch mixture until completely combined. Pour the apples into the cranberry mixture and toss lightly. Pour the mixture in a 8 x 11 baking pan and crumble the crisp topping on top. Cover with foil and bake for 20 minutes, remove the foil and bake for 25 more minutes or until the fruit is soft and bubbly and the topping is golden brown.

Thanks to the folks at Avery Publishing for gifting me an advance copy of The Vanilla Bean Baking Book!

7 Responses to "Apple Cranberry Crisp with White Wine + Olive Oil"

  1. Reply

    Valentina @Hortus

    December 16, 2016 at 2:41 AM

    I LOVE baking! I love recipes that require precision. I’d be baking every day if it weren’t for the fact that you cannot eat what you bake every day. This crisp looks awesome. I have never made one, but I get the impression it is one of those recipes that would perform wonderfully in vegan version. Pinned!

  2. Reply

    michelle @ hummingbird high

    December 16, 2016 at 7:38 AM

    Seconding what Valentina said up top. And it surprises me you’re not more into baking; your food is so beautiful and the baked goods I do see here on your blog are just so stunning! xo

  3. Reply

    Tessa | Salted Plains

    December 16, 2016 at 9:07 AM

    There is something I love so much about apples and cranberries baked together. Sweet and tart but not too sweet. I think you are a baker and you just don’t know it. This is one gorgeous crisp, Sherrie. xo.

  4. Reply

    betty

    December 16, 2016 at 10:01 AM

    I was the same way – just from learning how to cook from my mom (to whom recipes are NOT a thing), I got into the habit of just using instinct, taste, feel, and all the other non-measuring ways to create food (which made writing up recipes for the blog really hard actually), but then I was gifted a digital measuring scale and then I was HOOKED. Can’t explain it, but I love baking now and seeing that final gift when you open the oven! These look so amazing Sherrie – exactly what I’m going to make for my family this holiday!

  5. Reply

    Abby @ Heart of a Baker

    December 16, 2016 at 10:09 AM

    I think we should pair up and make the best dinner ever, your dinner powers with my baking love :) I adore Sarah’s book and have been eyeing this recipe, so I know where my leftover cranberries are going this weekend!

  6. Reply

    Teresa | Now, Forager

    December 18, 2016 at 10:00 AM

    This is one stunning crisp. You may not claim to be a baker, but you definitely have the creative mind and skill of one. This is beautiful, Sherrie! Also, desserts with a little booze in them are the best desserts.

  7. Reply

    Jessica Gavin

    January 8, 2017 at 1:30 AM

    Wow this looks incredible! I love the wine addition, I need to bake with more booze! Thank you so much for sharing this gorgeous sweet treat.

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With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.